Spicy Walnut Fruit Cake
|Diamond walnuts||1 Cup (16 tbs), coarsely chopped|
|Sun maid raisins||1 Cup (16 tbs)|
|Pitted dates||1 Cup (16 tbs), coarsely chopped|
|Currants||2⁄3 Cup (10.67 tbs)|
|Sliced dried apricots||1⁄2 Cup (8 tbs)|
|Candied cherry halves||1⁄2 Cup (8 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Baking soda||1⁄8 Teaspoon|
|Molasses||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Powdered sugar glaze||2 Tablespoon|
|Diamond walnut halves||1⁄4 Cup (4 tbs)|
|Candied fruit||1⁄4 Cup (4 tbs)|
In large bowl, combine walnuts, fruits and peels; mix well.
In another large bowl, cream butter, sugar, salt and spices until fluffy.
Beat in eggs.
Add soda, molasses and flour; mix to moderately stiff batter.
Stir in walnut-fruit mixture.
Pack batter into well-greased and floured 6-cup mold or pan.
Bake in preheated 275Â°F oven about 2 1/2 hours or until center springs back when lightly touched.
Cool completely, then loosen edges and remove from pan.
Wrap in foil and store at least 48 hours in a cool, dry place.
Before serving, glaze with Powdered Sugar Glaze and decorate with walnut halves and candied fruits.